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Moist Maraschino Cherry Cake

A delightful and easy-to-make cake that combines the rich flavor of maraschino cherries with a soft and fluffy texture, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1.5 teaspoons baking powder
  • ¼ teaspoon salt
Wet Ingredients
  • ½ cup unsalted butter, softened Let it sit at room temperature before using.
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3 large eggs Add one egg at a time.
Cherries
  • 1 cup maraschino cherries, chopped and drained Don't forget to save the cherry juices!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 baking pan.
Mix the Wet Ingredients
  1. In a large bowl, beat together the softened butter and sugar until fluffy.
  2. Add the eggs one at a time, fully incorporating each one before adding the next.
  3. Mix in the vanilla extract and milk.
Combine Ingredients
  1. In a separate bowl, whisk together the flour, baking powder, and salt.
  2. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  3. Fold in the chopped maraschino cherries gently.
Bake
  1. Pour your batter into the prepared pan and smooth out the top.
  2. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve
  1. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  2. Once it’s completely cool, you can frost it or serve it plain with a dollop of whipped cream.

Notes

For added flavor, consider drizzling a simple glaze made of powdered sugar and cherry juice over the cooled cake. If you have leftovers, store in an airtight container for up to 3 days at room temperature or a week in the fridge.